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Pork burgers with apple and fennel


Serves: 2, with 2 extra burgers for the freezer
timePrep time: 25 mins
timeTotal time:
Pork burgers with apple and fennel
Recipe photograph by Ant Duncan

Pork burgers with apple and fennel

These budget-friendly burgers are elevated with caramelised onion chutney, apple and fennel

Serves: 2, with 2 extra burgers for the freezer
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
538Kcal
Fat
15gr
Saturates
3gr
Carbs
58gr
Sugars
20gr
Fibre
3gr
Protein
42gr
Salt
1.9gr

Abigail Spooner

Abigail Spooner

Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 500g pork mince (5% fat)
  • 50g fresh breadcrumbs
  • 6 tbsp caramelised onion chutney
  • 1-2 tsp vegetable oil
  • 2 tbsp lemon juice
  • 1 small apple, cored
  • ½ fennel bulb
  • 25g lighter mayonnaise, plus 2 tbsp
  • 2 burger buns
  • small handful rocket leaves

Step by step

  1. Place the pork mince in a large bowl and season well. Stir in the breadcrumbs plus 4 tablespoons of the caramelised onion chutney until well combined. Shape into four 1.5cm-thick patties; freeze two for a future meal (defrost fully before cooking).
  2. Heat 1 teaspoon of oil in a frying pan, then cook two patties for 12-15 minutes over a medium heat, turning halfway or until cooked through, and adding more oil if needed.
  3. Meanwhile, add 1 tablespoon of lemon juice to a small bowl. Cut half the apple into thin slices and toss in the lemon juice. Set aside.
  4. Add 1 tablespoon of lemon juice to another larger bowl. Cut the remaining apple half into thin matchsticks and thinly slice the fennel. Toss both in the lemon juice and stir in 25g lighter mayonnaise to coat. Mix in any chopped fennel fronds too. Season to taste.
  5. Once the patties are ready, transfer to a plate and cover loosely with kitchen foil. Split the buns in half and place cut-side down in the frying pan to lightly toast.
  6. Spread each of the burger bun bases with 1 tablespoon of mayo, top with a pork patty, 1 tablespoon of onion chutney, half the apple slices and some rocket. Finish with the burger bun lids and serve with the fennel and apple slaw.
    Waste not
    Finely chop leftover fennel and use in place of onion in the base of pasta dishes, stews, sauces and more to give a sweet and mild aniseed flavour.

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